Veal Milanese (Cotoletta alla Milanese)
Veal Milanese is one of those dishes that feels luxurious but is simple to pull off. A crisp, golden crust gives way to a tender, juicy veal chop — finished with a squeeze of lemon and a sprinkle of salt. It’s elegant enough for guests and straightforward enough for a weekday dinner when you want something special without fuss.
In this post I’ll walk you through exactly what to buy, how to bread and pan-fry the cutlets, and the little habits that make the crust reliably crisp. I keep the technique honest: no complicated sauces, no deep-frying, just good fat, even breading, and controlled heat.
Follow the steps below and you’ll have reliable results the first time. I’ll also include storage tips, common mistakes to avoid, and a few serving ideas so you can plate Veal Milanese with confidence.
Your Shopping Guide
Buy the best veal you can find within your budget. For this recipe the cut is important: you want chops about 1.5 inch / 2 cm thick so they stay juicy while the crust browns. If your butcher can thinly trim the fat but leave the meat attached to the bone, that’s ideal.
For the crust, plain breadcrumbs work fine; panko yields a lighter, airier crust if you prefer a more pronounced crunch. Clarified butter or ghee gives the most authentic flavor and browning; if you use regular butter, the peanut oil helps raise the smoke point so the fat doesn’t burn. Grab a lemon for brightness and keep sea salt and freshly-cracked black pepper on hand for final seasoning.
Ingredients
- 4 veal chops, 1.5 inch / 2 cm thick — the star of the dish; thickness keeps the meat tender while the crust browns.
- 2 large eggs — bind the breadcrumbs to the meat for an even coating.
- 1 cup breadcrumbs — the crust; press firmly for full coverage.
- 7 oz clarified butter, or ghee, or butter + 2 tablespoons peanut oil — the frying fat; clarified butter or ghee gives great flavor and a higher smoke point, or mix butter and oil to balance flavor and heat tolerance.
- sea salt and freshly-cracked black pepper to taste — final seasoning; salt brightens the meat, pepper adds a gentle bite.
- 1 lemon, cut into wedges — squeeze over the cutlets just before eating for acidity that cuts through the richness.
Cooking Veal Milanese (Cotoletta alla Milanese): The Process
- Pat the veal chops dry with paper towel. Trim away excess fat around the edges without detaching the meat from the bone. Using a very sharp knife, scrape along the exposed bone to remove any loose bits of meat so the edge is clean.
- Place a veal chop on a stable cutting board. Cover with a sheet of plastic wrap or parchment (optional) and, using a meat tenderizer or the flat side of a mallet, gently pound the chop until the thickness is even across the entire surface. Repeat for all 4 chops.
- Season both sides of each chop lightly with sea salt and freshly-cracked black pepper to taste, or wait to season after cooking if you prefer (the recipe lists salt and pepper for final seasoning).
- Set up two shallow dishes: in one, crack and whisk the 2 large eggs until blended; in the other, pour the 1 cup breadcrumbs.
- One at a time, dip each veal chop into the whisked eggs, letting any excess drip off, then transfer immediately to the breadcrumbs. Press the breadcrumbs gently and evenly onto both sides of the meat so the cutlet is fully coated. If needed, press additional breadcrumbs on any thin spots to get an even crust.
- (Optional) With the back of a knife, lightly score the breadcrumb surface in a diamond pattern. This helps the breading adhere and creates an attractive finish — do not cut into the meat.
- Heat the fat listed in the ingredients in a large skillet over medium heat: use 7 oz clarified butter or ghee, or use butter together with the 2 tablespoons peanut oil. Heat until the fat is shimmering and a gentle sizzle occurs when you flick a few breadcrumbs into the pan (do not let it smoke).
- Working in a single layer (cook in batches if necessary so the pan is not crowded), carefully place the breaded chops in the hot fat. Maintain a gentle but steady sizzle; reduce heat slightly if the fat is browning too quickly.
- Cook until the underside is golden brown, about 4–5 minutes, then flip and cook the second side until golden brown and the veal is cooked through, about another 4–5 minutes. Adjust heat as needed so the crust browns without burning.
- Transfer cooked cutlets to a plate lined with paper towels to drain briefly.
- Transfer the veal milanese to a serving plate. Season with additional sea salt and freshly-cracked black pepper to taste and serve immediately with the lemon wedges.
Why You’ll Love This Recipe
It’s straightforward and fast: with a short active time you get an impressive result. The contrast of textures — crunchy exterior and delicate veal inside — is satisfying. A little lemon brightens each bite and keeps the dish from feeling heavy.
This recipe is forgiving. Even if your panko coverage isn’t flawless, pressing the crumbs and keeping the heat controlled will still yield a great crust. The technique also translates well to chicken or pork if you want to adapt later.
No-Store Runs Needed
If you already have eggs, breadcrumbs and a lemon, you can usually pull this together without a special trip. Clarified butter or ghee is ideal, but if you only have butter, add a neutral oil (like the 2 tablespoons peanut oil listed) to keep the fat from burning. Sea salt and black pepper are pantry basics and will do all the seasoning work you need.
Equipment & Tools
- Large skillet — roomy pan keeps cutlets in a single layer for even browning.
- Paper towels — for patting veal dry and briefly draining the cooked cutlets.
- Meat tenderizer or mallet — evens thickness so the cutlets cook uniformly.
- Two shallow dishes — one for whisked eggs, one for breadcrumbs; makes the breading step clean and efficient.
- Sharp knife — trims fat and cleans bone edges as directed.
- Tongs or spatula — to flip the cutlets safely without disturbing the crust.
Avoid These Traps
Trap: pan crowded with cutlets. If you try to fry too many at once the temperature drops and the crust will soak oil instead of crisping. Cook in batches.
Trap: fat that’s too hot. If the fat smokes, the breadcrumb coating will burn before the veal is cooked. Aim for a steady shimmer and a gentle sizzle when a breadcrumb hits the pan.
Trap: uneven thickness. If one side of the chop is thicker, the thin part will overcook while the thick part finishes. Pound the meat to even thickness before breading.
Year-Round Variations
Spring / Summer: Serve the cutlets with a simple arugula salad dressed with lemon and olive oil. The peppery greens add a fresh contrast.
Fall / Winter: Pair with sautéed mushrooms and a light herb butter, or serve alongside roasted root vegetables for a heartier plate.
Breadcrumb options: swap in panko for extra crunch, or use dried-herb mixed breadcrumbs for a subtle flavor boost. If you like a nuttier note, pulse a small handful of toasted almonds with the breadcrumbs — but only if you have them on hand.
Little Things that Matter
Patting dry and trimming
Remove surface moisture before breading. Wet meat won’t crisp properly. Trim excess fat but keep the meat attached to the bone for presentation and flavor.
Pressing the crumbs
Press breadcrumbs firmly and evenly onto both sides. This gives a solid crust and helps keep the coating in place while frying.
Finishing salt and lemon
Season after cooking and squeeze lemon right before eating. The bright acidity makes the crust sing and prevents the salt from drawing moisture out of the meat too early.
Keep It Fresh: Storage Guide
Leftover veal milanese will keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven on a wire rack so air circulates and the crust regains some crispness — about 8–10 minutes. Avoid microwaving, which makes the crust soggy.
Do not freeze breaded, cooked cutlets — the texture degrades on thawing. If you must freeze, freeze the raw breaded cutlets on a tray until firm, then transfer to a bag; thaw and pan-fry from mostly thawed for best results.
Your Top Questions
- Can I use pork or chicken instead of veal? — Yes. Adjust cooking time. Chicken breasts or pork cutlets thinly pounded will work; ensure the internal temperature is safe for the meat you choose.
- Why use clarified butter or ghee? — They have a higher smoke point than whole butter and give a rich, clean butter flavor without burning quickly.
- Is panko better than regular breadcrumbs? — Panko yields a lighter, crunchier crust. Regular breadcrumbs give a denser, more uniform coating. Use what you prefer or have on hand.
- How do I know when the veal is cooked through? — Cook until both sides are golden and the meat feels firm but still springy. Because chops are thin and pounded even, 4–5 minutes per side as directed is typically sufficient.
Time to Try It
Set aside about 30–40 minutes from start to finish: a little prep, quick breading, and short frying time. The payoff is a dish that looks and tastes like a restaurant classic but comes together in a home kitchen. Invite a friend, pour a crisp white wine or sparkling water, and enjoy the satisfaction of a perfect golden cutlet and a bright squeeze of lemon.
If you try this recipe, tell me how it went and any small tweaks you made — I love practical swaps that work in real kitchens.
Veal Milanese (Cotoletta alla Milanese)
Ingredients
Ingredients
- 4 veal chops 1.5 inch /2 cm thick
- 2 large eggs
- 1 cupbreadcrumbs
- 7 ozclarified butter or ghee, or butter + 2 tablespoons peanut oil
- sea salt and freshly-cracked black pepper to taste
- 1 lemon cut into wedges
Instructions
Instructions
- Pat the veal chops dry with paper towel. Trim away excess fat around the edges without detaching the meat from the bone. Using a very sharp knife, scrape along the exposed bone to remove any loose bits of meat so the edge is clean.
- Place a veal chop on a stable cutting board. Cover with a sheet of plastic wrap or parchment (optional) and, using a meat tenderizer or the flat side of a mallet, gently pound the chop until the thickness is even across the entire surface. Repeat for all 4 chops.
- Season both sides of each chop lightly with sea salt and freshly-cracked black pepper to taste, or wait to season after cooking if you prefer (the recipe lists salt and pepper for final seasoning).
- Set up two shallow dishes: in one, crack and whisk the 2 large eggs until blended; in the other, pour the 1 cup breadcrumbs.
- One at a time, dip each veal chop into the whisked eggs, letting any excess drip off, then transfer immediately to the breadcrumbs. Press the breadcrumbs gently and evenly onto both sides of the meat so the cutlet is fully coated. If needed, press additional breadcrumbs on any thin spots to get an even crust.
- (Optional) With the back of a knife, lightly score the breadcrumb surface in a diamond pattern. This helps the breading adhere and creates an attractive finish — do not cut into the meat.
- Heat the fat listed in the ingredients in a large skillet over medium heat: use 7 oz clarified butter or ghee, or use butter together with the 2 tablespoons peanut oil. Heat until the fat is shimmering and a gentle sizzle occurs when you flick a few breadcrumbs into the pan (do not let it smoke).
- Working in a single layer (cook in batches if necessary so the pan is not crowded), carefully place the breaded chops in the hot fat. Maintain a gentle but steady sizzle; reduce heat slightly if the fat is browning too quickly.
- Cook until the underside is golden brown, about 4–5 minutes, then flip and cook the second side until golden brown and the veal is cooked through, about another 4–5 minutes. Adjust heat as needed so the crust browns without burning.
- Transfer cooked cutlets to a plate lined with paper towels to drain briefly.
- Transfer the veal milanese to a serving plate. Season with additional sea salt and freshly-cracked black pepper to taste and serve immediately with the lemon wedges.
Equipment
- Cutting Board
- meat mallet or flat-sided mallet
- Skillet
- Shallow dishes
- Paper Towels
Notes
Pound the veal chopsbetween two sheets of baking paper or even in a freezer bag, this will prevent the meat from sticking to the cutting board.
Before breading, allow the meat to sit atroom temperature for 20 minutes.
The meat should never be salted before cooking, because salt releases liquids.Always salt right before serving,preferably with sea salt flakes.
Pat the meat dry with kitchen paper, so that the breading sticks better to the meat.
Whisk the eggs very wellbefore proceeding with the breading.
Although you can bread the veal just once,for extra crispy cutlets, I recommend making adouble breading, this means to dip the cutlets again in the egg mixture, then in the breadcrumbs.
Clarified butteris used because it has a higher smoking point. If you want to useregular butter, add a drizzle of peanut oil, it should prevent it from browning too much.
While cooking the cutlet,spoon a small amount of butter over the topto ensure even cooking.
